Skinny Lemongrass Mojitos

Summer has officially begun this week – and we’re making mojitos!

I hope your herb garden is ready because instead of the basic mint mojito, these are made with lemongrass and basil as well. Basically, I like to build cocktails the same way I approach salads – the more fresh herbs and citrus, the better.

To make these “skinny,” I skipped the sugar and sweetened these with Truvia Natural Sweetener instead. It has no calories and it’s sweetness comes from the stevia leaf. Personally, I’d rather splurge on a dessert than on a sugary cocktail so I love that these mojitos are on the lighter side! Since stevia is sweeter than regular sugar, a little goes a long way. 1/2 teaspoon of Truvia is equal to 1 teaspoon of sugar.

For awhile, I was intimidated by preparing lemongrass – but it’s so easy! Just peel off the outer leaves, exposing the softer part of the stalk, like this:

The next step isn’t pictured, but you want to take the back of your chef’s knife and bash that inner stalk so that the flavors of the lemongrass release. After that, dice it finely like this:

Muddle the minced lemongrass with the rest of the ingredients into a cocktail shaker – then shake it up and pour!

Skinny Lemongrass Mojitos

• 2 lemongrass stalks, extra pieces for garnish
• Big handful of mint (about 15 mint leaves), plus 2 sprigs for garnish
• 8 basil leaves, chopped
• 2 teaspoons Truvia Natural Sweetener
• 5 tablespoons fresh lime juice, plus 2 slices for garnish
• 6 tablespoons white rum (3 ounces)
• crushed ice
• ½ cup sparkling water, more as needed

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